For those pizza loving sporty sisters of the world, this recipe is for you! We are all about finding healthy solutions so you will never be without the food you love, and with that in mind, we invited one of our favourite foodie bloggers, Amy Crawford from The Holistic Ingredient to share her super special Gluten-Free Salmon, Pesto & Goat Cheese Pizza with the MNB community.
It can be a pretty sad day for a newly gluten-free pizza fan when he or she realises pizza is now off the agenda. Well, all hope is not lost! This crispy-bottomed pizza does just the trick – I promise (unless of course you prefer a thick and doughy base, which this is most definitely not). It’s light and totally scrumptious with a whole combination of flavours, so now you have the base down pat you can create your own designer pizza masterpieces.
Gluten-Free Salmon, Pesto & Goats Cheese Pizza!
Total Time: 30 minutes
Servings: Serves 2
- ½ cup almond meal
- ½ -3/4 cup chickpea (besan) flour
- 1 egg, beaten
- 1 garlic clove, crushed
- 1 tablespoon finely chopped parsley and/or basil
- 1 dessertspoon nutritional yeast flakes
- ½ tablespoon lemon juice
- ½ tablespoon coconut oil (melted if hard)
- Good pinch of salt
- 200 grams canned or cooked salmon
- 2 heaped tablespoons basil pesto
- 1 large handful rocket
- Approximately 6 cherry tomatoes, halved
- Approximately 40g goat cheese
- ½ lemon to squeeze
- Preheat the oven to 220°C and prepare a greased baking tray.
- To make the pizza base, throw all the ingredients into a bowl and mix – start with ½ cup besan flour. Once you have mixed the egg through, use your hands to mix. If you find the mixture gets too wet and sticky (it needs to have a similar texture to bread dough) slowly add in more flour.
- When ready, place the dough between two pieces of baking paper and roll into an even thin circle. Pop onto the greased tray and into the oven for 10 minutes.
- Once removed from the oven, spread the pesto thinly across the pizza (leaving the edges clean). Sprinkle your salmon evenly on top, followed by the goat cheese.
- Place back in the oven for a further 10 minutes, keeping an eye on it in case the edges start to burn – you may find it is ready in less time. Remove from oven, scatter the rocket and cherry tomatoes and drizzle with lemon juice.
When chronic fatigue syndrome put a swift end to a million-mile-an-hour corporate career, it also created the most incredible life transformation imaginable. Now free of CFS, Amy Crawford credits her renewed health to a sugar and toxin free lifestyle combined with extensive energy healing and a range of therapies called CTC (Combined Therapy Cocktail) of which she is now a practitioner. Amy’s business The Holistic Ingredient and her whole foods eBook, A Nourishing Kitchen, combine her passion for food and cooking, toxic-free living and healing therapies.